Great Northern Bean Olive Soup

Warm up with a hearty and flavorful Great Northern Bean Olive Soup—a Mediterranean-inspired dish that perfectly balances comfort and sophistication. This satisfying soup features creamy Great Northern beans, briny Kalamata olives, and a medley of aromatic vegetables like onion, celery, and carrot, all simmered together in a savory vegetable broth infused with dried herbs like thyme and oregano. A hint of garlic and a touch of acidity from diced tomatoes elevate the flavors, while partially pureeing the soup creates a velvety texture with delightful chunks. Garnished with fresh parsley and best served with crusty bread or a crisp side salad, this one-pot recipe is not only delicious but also easy to prepare in under an hour. Perfect for weeknight dinners or meal prep, this bean and olive soup is a nutritious, vegetarian delight!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups Great Northern beans (cooked or canned, drained and rinsed)
• 3 tablespoons Extra virgin olive oil
• 1 medium Yellow onion (finely chopped)
• 4 cloves Garlic cloves (minced)
• 2 stalks Celery stalks (diced)
• 1 large Carrot (diced)
• 4 cups Vegetable broth
• 1 cup Kalamata olives (pitted and sliced)
• 1 14-ounce can Diced tomatoes (canned, with juice)
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup Fresh parsley (chopped, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion, garlic, celery, and carrot to the pot. Sauté for 6-8 minutes, or until the vegetables are softened and the onion is translucent.

Step 3

Stir in the thyme, oregano, salt, and black pepper, and cook for an additional minute to toast the spices.

Step 4

Add the Great Northern beans, vegetable broth, diced tomatoes (with juice), bay leaf, and sliced Kalamata olives.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.

Step 6

Discard the bay leaf and use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer about a third of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Taste and adjust seasoning with more salt or pepper, if needed.

Step 8

Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or a side salad, if desired.

Nutrition Facts

Serving size	(2219.6g)

Amount per serving	% Daily Value*
Calories	2050.6

Total Fat 93.6g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 8063.8mg	0%
Total Carbohydrate 233.9g	0%
Dietary Fiber 67.2g	0%
Total Sugars 29.1g
Protein 75.7g	0%

Vitamin D 0IU	0%
Calcium 895.1mg	0%
Iron 27.9mg	0%
Potassium 5319.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 14.6%

Carbs: 45.0%